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Strawberries and Cream Cheesecake Cake

A delightful layered dessert featuring a soft vanilla cake surrounding a creamy cheesecake layer, fresh strawberries, and whipped cream.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz cream cheese Room temperature for better texture
  • 3/4 cup granulated sugar
  • 2 large eggs Room temperature
  • 1/2 cup sour cream Can substitute with Greek yogurt
  • 1 tsp vanilla extract For flavor
  • 1 pinch salt
For the Cake Layers
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter Room temperature
  • 1 cup granulated sugar
  • 3 large eggs Room temperature
  • 1 cup milk Room temperature
  • 1 tsp vanilla extract
For the Strawberry Filling
  • 2 cups fresh strawberries Sliced
  • 2 tbsp granulated sugar Adjust to taste
  • 1 tbsp lemon juice
For the Whipped Cream
  • 1 cup heavy cream Kept cold
  • 1/4 cup confectioners' sugar
  • 1 tsp vanilla extract
Optional
  • 1 jar strawberry jam or compote For extra swirl

Method
 

Make the Cheesecake
  1. Beat cream cheese until very smooth. Add sugar and a pinch of salt. Beat in eggs one at a time, then fold in sour cream and vanilla.
  2. Pour into a lined 8 inch pan and bake at 325°F until set at the edges with a slight wobble in the center, about 35 to 45 minutes.
  3. Cool completely, then chill at least 3 hours.
Prep the Strawberries
  1. Slice berries and toss with sugar and a squeeze of lemon. Let them rest 10 to 15 minutes until they release juices.
  2. If using frozen, thaw and drain first.
Bake the Cake Layers
  1. Cream butter and sugar until fluffy. Add eggs, then stir in vanilla.
  2. In a separate bowl, whisk flour, baking powder, and salt. Add half the dry mix to the batter, then milk, then the remaining dry mix.
  3. Divide into two 8 inch pans and bake at 350°F for 22 to 26 minutes.
  4. Cool completely.
Whip the Cream
  1. Beat cold heavy cream with confectioners' sugar and vanilla to soft peaks.
Assemble the Cake
  1. Place a cake layer on a stand. Spread a thin swipe of whipped cream, then gently set the chilled cheesecake on top.
  2. Spoon a layer of strawberries over the cheesecake, holding back excess juice.
  3. Add a second thin layer of cream to help the top cake stick. Place the second cake layer on top.
  4. Frost the whole cake with the remaining whipped cream.
Chill to Set
  1. Refrigerate 1 to 2 hours before slicing. This helps the layers relax and makes cleaner cuts.

Notes

You can bake the cheesecake a day ahead. Keep it chilled until ready to assemble. Serve within 48 hours for the best texture.